Market cuisine at Antipodes

Integrate the kitchen’s team for half a day to experience a service with Chefs Aurélien Haddadi and Jérémy Bohbot, proposing an "evolutionary" cuisine:...

Integrate the kitchen’s team for half a day to experience a service with Chefs Aurélien Haddadi and Jérémy Bohbot, proposing an "evolutionary" cuisine: seasonal products, French traditions and inspirations of their travels.

In the program :

- Preparation of the service with the kitchen’s brigade
- Advice and tips from Chefs
- Prepare and dress the plates
- Observation of the rush
- Tasting of the lunch menu in the dining room, served with a glass of wine

A morning in the bakery of Au Pain de Mon Grand-Père

Join the team of the bakery Au Pain de Mon Grand-Père for a morning and discover the laboratory. The brand is renowned for the quality of its bread and...

Join the team of the bakery Au Pain de Mon Grand-Père for a morning and discover the laboratory. The brand is renowned for the quality of its bread and pastries, conveived with organic products.

In the program :

- Visit the laboratory and its different spaces
- Participate in the production
- Make the breads and pastries of the day with the team
- Take advantage of bakers tips and tricks
- Finish the experience with a good breakfast, a real one!

Kitchen's rush and flavors in the heart of MaSa 1 * Michelin

Discover the backstage of the starred restaurant MaSa with Chef Hervé Rodriguez, the "flavor manipulators". MaSa is a philosophy: build the menu according to...

Discover the backstage of the starred restaurant MaSa with Chef Hervé Rodriguez, the "flavor manipulators". MaSa is a philosophy: build the menu according to the supplies, the Chef at the service of the product.

In the program :
- Preparation of the service with the kitchen’s brigade
- Tips and advice from the Chef
- Prepare and dress the plates
- Observation of the rush
- Tasting of the menu « Dégustations» in the dining room, served with a glass of wine

A person can join you for dinner, around 8.30 p.m. It’s necessary to prevent the establishment and the person will pay his share directly to the restaurant.

Immersion at Maguey, cooking according to your emotions

Immerse yourself for an evening in the world of Maguey, this restaurant with a unique formula that prepares a menu in adequacy with your emotions of the...

Immerse yourself for an evening in the world of Maguey, this restaurant with a unique formula that prepares a menu in adequacy with your emotions of the moment. Live the daily life of Chef Javier Oliva behind the stove and learn from hix experiences.

In the program :
- Preparation of the service with the kitchen’s brigade
- Tips and advice from the Chef
- Prepare and dress the plates
- Observation of the rush
- Tasting of the menu « Sensations » in the dining room, served with a food and drink pairing

A person can join you for dinner, around 8.30 p.m. It’s necessary to prevent the establishment and the person will pay his share directly to the restaurant.

The secrets of Auvergne gastronomy in Anicia

Join the brigade of the Anicia for a service with Chef François Gagnaire and discover the wonders that reserve the Auvergne cuisine, with the special...

Join the brigade of the Anicia for a service with Chef François Gagnaire and discover the wonders that reserve the Auvergne cuisine, with the special products from the region and his gastronomic vision.

In the program :
- Preparation of the service with the kitchen’s brigade
- Tips and advice from the Chef
- Prepare and dress the plates
- Observation of the rush behind the furnaces
- Tasting of the lunch menu in the dining room, served with two glasses of wine

A person can join you for lunch, around 1 p.m. It’s necessary to prevent the establishment and
the person will pay his share directly to the restaurant.

The typical « Bouchon lyonnais » revisited at Le Mercière

Join Chef Marie Victorine Manoa in the kitchen of the Mercière, a "bouchon Lyonnais" (typical Lyon restaurant), for an evening in immersion. Discover the...

Join Chef Marie Victorine Manoa in the kitchen of the Mercière, a "bouchon Lyonnais" (typical Lyon restaurant), for an evening in immersion. Discover the traditional dishes of the region, revisited with freshness and modernity.

In the program :
- Preparation of the service with the kitchen’s brigade
- Advice and tips from the Chef
- Prepare and dress the plates
- Observation of the rush
- Tasting of the dinner menu in the dining room, served with a glass of wine

A person can join you for dinner, around 8.30 p.m. It’s necessary to prevent the establishment and
the person will pay his share directly to the restaurant.

A rush in the kitchen of the Grand 8

Join the Chef Tony Cailleux and his brigade for a rush at Le Grand 8. Discover how works the restaurant during a service and learn about its local cuisine,...

Join the Chef Tony Cailleux and his brigade for a rush at Le Grand 8. Discover how works the restaurant during a service and learn about its local cuisine, advocating the taste above all and seasonal products!

In the program :
- Preparation of the service with the kitchen’s brigade
- Tips and advice from the Chef
- Prepare and dress the plates
- Observation of the rush

At the end of the service, you will have dinner with the whole team and share a moment of conviviality.